In a bowl, while rotini are still warm, toss
with just enough vinaigrette to moisten. Chill. Bring stock to a boil, add
chicken and cook over medium heat 20 minutes, or until chicken is done.
Drain chicken. Cool. Cut into 1-inch cubes. Chill. Reserve broth for
another use. In a covered vegetables steamer basket over boiling water,
steam broccoli and cauliflower 1-2 minutes, or until crisp-tender. Chill.
Just before serving, combine the pasta, chicken and vegetables. Toss with
additional Italian Vinaigrette, season with salt and pepper.

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